The Steak of Origin challenge aims to find the most tender and tasty sirloin steak in New Zealand. It is open to beef farmers, retailers, wholesalers and foodservice.

It originated from a national carcass competition ten years ago, when a taste element was introduced to help improve the consumer appeal of the contest.

The competition process involves an initial assessment of the sirloin steak at Carne Technologies in Cambridge. Each steak is aged for three weeks before being tested for tenderness, pH, marbling and % cooking loss. The most tender sirloin steaks reach the semi-final and are cooked to medium rare in a neutral flavoured oil without seasoning before being tasted by a panel of judges comprising foodies and industry personnel in Christchurch. The finalists (the top four from each of the five classes) are tasted at the Grand Final hosted by the Manawatu Beef Expo in Feilding by top chefs and celebrities to find the most tasty and tender steak in the country.